i am interested in how these new world crops were gradually incorporated into the cusines of asia. in specific...the far east: korea, china and japan.
do you know of any dishes were these ingredients are highlighted? i know of only the simmered kabocha squash dish and oksusucha (korean corn tea)...any other renditions?
i have heard of use of potato in chinese but not all that familiar.
i am trying to picture the portuguese and spanish and asian exchange of the first seeds....i wonder how it occured initially.